Massaman Curry Paste (Prik Gaeng Massamun)
A classic Thai Massaman curry paste. Although printed in the book's French section, this is a Thai (TH) preparation. Makes about 1 cup (216 g). In the book's photo spread, massaman curry paste is the middle, in the smallest bowl.
Ingredients
| 4 | dried chilies de arbol or Japones chilies, soaked, seeded and finely chopped | |
| 2 | dried guajillo chilies, soaked, seeded and finely chopped | |
| 2 tbsp (30 ml) | canola oil | |
| 1 stalk | lemongrass, base and 3 inches (8 cm) of the tops removed and finely chopped | |
| 2-inch (5-cm) piece | galanga (galangal), skin on and finely chopped | |
| 3 | garlic cloves, peeled and finely chopped | |
| ¼ cup (40 g) | finely chopped shallots | |
| 1 tsp | 5 ml | shrimp paste |
| 2 | kaffir lime leaves, finely chopped | |
| 1 | dried bay leaf | |
| 2 tsp (10 ml) | Thai tamarind concentrate | |
| ¼ tsp | 1.3 ml | ground cumin |
| ¼ tsp | 1.3 ml | cinnamon |
| ¼ tsp | 1.3 ml | ground cardamom |
| ¼ tsp | 1.3 ml | nutmeg |
| 1 tbsp (15 g) | white sugar | |
| — | water, as needed |
Instructions
(reconstructed classic method) 1. Soak the dried chilies de arbol (or Japones) and the guajillo chilies until softened, then seed and finely chop them. 2. Warm the canola oil and gently fry the chilies, lemongrass, galanga (galangal), garlic and shallots until fragrant. 3. Add the shrimp paste, kaffir lime leaves, bay leaf, tamarind concentrate, ground cumin, cinnamon, cardamom, nutmeg and sugar. 4. Pound or blend everything into a smooth paste, adding a little water as needed. 5. Use immediately or store in an airtight container in the refrigerator.